Bring to a hard rolling boil, stirring constantly. For tarter syrup, add 1 tablespoon (15 mL) lemon juice for each cup (250 mL) chokecherry juice. Measure juice into a large, broad saucepan. (Blueberries or saskatoon berries may be substituted for chokecherries in this recipe.) Fill with water, club soda, or sparking water. To Serve: Add to 2 – 4 tablespoons (25 – 60 mL) of concentrate on top of ice cubes in a glass. Bottle and refrigerate for up to 6 months, or pour into sterilized jars, seal and process for 10 minutes in a boiling water bath. Do not squeeze bag.įor each cup (250 mL) juice, add 1 cup (250 mL) granulated sugar. Place in a large saucepan, and slowly bring the mixture to a boil. Let stand 24 hours, stirring occasionally. Pour over berries (solution should cover berries). To Serve: Mix equal parts of concentrate to water or serve with gingerale for a light, bubbly drink. Process one pint (500mL) or one quart (L) jars for 10 minutes in a boiling water bath. Pour into clean jars and freeze, or process for later use. #UNINSTALL JUICE JAM FULL#Bring top a full rolling boil and boil for 1 minute. (If the juice is to be used for jelly, choose berries that are under ripe as well as ripe, so the pectin content of the juice is higher).Ĭombine juice and sugar. Crush fruit with potato masher as it softens. Chokecherries are excellent in jam, jellies, pies and desserts if the stones have been removed.Īdd 5 cups (1250 mL) water to 10 cups (2.5 L) berries and simmer 15 minutes. One word of warning-chokecherry stones release a harmful substance called hydrocyanic acid into the stomach so avoid swallowing the stones. The service for home canners no longer exists but the recipes may help you use this native product. Here are several collected by Betty Burwell when she was operating a Food Processing Line for Food Focus Saskatoon, Inc. Most seasons the shrubs produce abundantly but as they are native to western Canada you won’t find recipes in many published cookbooks. Commercially they will be known as black cherries to make marketing easier in the global market. Known as chokecherries, because of their unique slightly astringent flavour, they have recently undergone a name change. During August and September on the Prairies you’ll find gleaming black cherries hanging in dense clusters on shrubs along the roadside, or in bluffs, ravines and open woodlands.
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